Fermentation Techniques & The Science Behind It (Ketaki Churi & Eleni Michael Mehta)

A session designed to help growers and processors move beyond simply following a fermentation protocol to understand, observe and respond to what is happening throughout the process.

- Practical process of monitoring a fermentation (tracking temperature, observing changes in bean colour, smell and sensory cues to note the progress of the fermentation) by Ketaki.
- In-depth learning of microbial and chemical processes, and flavour development in cacao by Eleni.

Eleni Michael Mehta is a fermentation practitioner who leads hands-on workshops exploring traditional fermentation techniques and the science behind transforming ingredients into flavourful, probiotic-rich foods.
Ketaki Churi is a chocolatier, cacao specialist, and co-founder of The Indian Cacao & Craft Chocolate Festival. With extensive experience in tree-to-bar chocolate-making and cacao post-harvest processing, she brings a deep understanding of fermentation and its role in flavour development.

Parking notice: The venue does not come with provision for parking, so please be mindful to arrive using public transportation, or car pool with your loved ones for a better sustainable choice!